The main ingredients are an old hen weighing about1.500g, a fat duck whose weight is about1.000g, and a pig pushing bone1.000g.. The auxiliary materials are chicken brain meat 300g and lean pork1500g. The seasoning is 20g of ginger, 50g of onion and cooking wine 100g.
Wash the chicken and duck ribs. Choose the fascia in the meat as much as possible. First, 500 grams of minced meat is mixed with 750 grams of clear water and dispersed into red minced meat (minced meat that is used to being cultivated with clear water in Sichuan cuisine is called red minced meat, and scattered chicken is called white minced meat). The old ginger is broken and the onion is knotted.
The making of clear soup can be divided into three stages: boiling soup, sweeping soup and hanging soup. Add 10 kg of water to the soup pot, and add chicken and duck ribs. Bring the fire to the boil and skim off the foam. Cover the lid tightly, turn to low heat, keep the soup from boiling, stew for an hour until the soup is delicious, then take out all kinds of soup and float it in warm water.
Pour the prepared red velvet into the cooked soup, stir it with a spoon, and when the soup boils, put the pot on the stove fire so that the soup will not be half-opened. When the red velvet floats and condenses into balls, skim the impurities with a colander, then put the chicken and duck ribs back into the soup pot, simmer for an hour, then scoop up the soup to remove the floating oil from the noodle soup.
Add 750g of water to the remaining 1000g minced meat and 300g minced chicken, and stir into red and white minced meat. First, put the red velvet into the soup pot, stir it evenly, and simmer it. When the "red velvet" condenses into a ball in the soup pot, clean up the impurities in the soup with a colander. If there is, pour the "white camp" into the soup pot to clear the soup, so that the impurities in the soup can be cleaned up. This process is customarily called soup sweeping.
Wrap the red velvet and white velvet with clean gauze and press them into cakes, and then gently drop them into the soup pot. Add ginger, onion and cooking wine, put the soup pot by the fire, cover it, and keep the temperature at about 80C, which is called "hanging soup" in jargon. Its function is to make the dripping soup more transparent, more fragrant and better in quality: at this time, the special clear soup is made into salt and pepper when necessary. Very clear, clear as boiling water, crystal clear, delicious and mellow.
It is mainly used to cook high-grade clear soup dishes such as fish roll with clear soup, red egg, white gourd swallow, three fresh chicken cakes, glass belly head and dried scallops with hydrangea.
Technical points: 1, raw materials must be fresh and odorless. 2, raw materials must be scraped clean before cooking, or drowning to remove blood. 3, raw material cold water pot, B should not add water halfway. 4. The fire boiled and the fire boiled slowly. 5, put the right amount of seasoning, too much and too early will affect the freshness of the soup itself.